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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from a book my grandmother gave me. The front cover is missing so I'm not sure of the name of the book. My family all love this recipe. It's great for dinner on a cold winter's night. I serve it with creamed potatoes and crusty bread. Ingredients:
100 g butter |
4 tablespoons plain flour |
1/4 teaspoon salt |
1 pinch cayenne pepper |
2 teaspoons curry powder |
1 teaspoon worcestershire sauce |
400 ml milk |
1 (454 g) can canned tuna (i prefer salmon) or 1 (454 g) can canned salmon (i prefer salmon) |
1/4 cup cream or 1/4 cup evaporated milk |
3/4 cup tomato soup |
breadcrumbs |
Directions:
1. Melt butter in a medium saucepan; stir in flour, salt, cayenne, curry, sauces, and then gradually add the milk.
2. Stir while bringing to the boil; simmer 3 minutes.
3. Add fish, soup and cream.
4. Heat through and then pour into a casserole dish.
5. Top with breadcrumbs and brown under grill or in the oven.
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